Bacon Mushroom Swiss Meatloaf

Bacon Mushroom Swiss Meatloaf


12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350. In a large skillet, cook bacon until crisp but
not burned. Remove with a slotted spoon to paper towels to drain and
cool. Remove all but a tablespoon of the bacon fat from the skillet
and saute the mushrooms and onions until tender. Allow to cool
slightly. In a large bowl, mix the beef, egg, and milk. Add the
mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese
and all but one tablespoons of the bacon bits. Add the corn flake
crumbs and mix well until blended. Shape into a loaf and place in a
large loaf pan. Bake at 350 for about an hour, or until cooked
through. Drain fat from the pan and sprinkle the reserved cheese and
bacon on top. Bake an additional 5 minutes, or until cheese is
bubbly. Allow to rest for 10 minutes before slicing. Yield: 4 to 6
servings.